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SPECIAL COLLECTOR’S ISSUE

taste south

ONE-DISH ®

M EALS 65 Recipes for Easy Skillet Suppers + More

ONE-DISH MEALS SPECIAL ISSUE 2019

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Bacon Roasted Chicken page 43


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ONE-DISH MEALS

Shrimp and Greens Gumbo page 39


CONTENTS Editor’s Letter 6

7 31

SKILLET SUPPERS

53

SHEET PAN & CASSEROLE MEALS

75

ONE-DISH DESSERTS

DUTCH OVEN & BRAISER DINNERS

Recipe Index 97


ONE-DISH MEALS EDITORIAL

EDITOR Daniel Schumacher MANAGING EDITOR Mary-Kate Tucto FOOD EDITOR Sarah Ward ASSISTANT EDITOR Georgia Clarke RECIPE EDITOR Fran Jensen SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Barbara McCarthy EDITORIAL ASSISTANT

Daniel Dubuisson

CREATIVE DIRECTOR/PHOTOGRAPHY

Mac Jamieson SENIOR PHOTOGRAPHER

John O’Hagan PHOTOGRAPHERS

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Delisa McDaniel Clark Densmore

D I G I TA L M E D I A MARKETING DIRECTOR

Tricia Wagner Williams Vicky Lewis SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert MARKETING COORDINATOR

GROUP CREATIVE DIRECTOR

Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes ST YLISTS

Caroline Blum, Courtni Bodiford, Sidney Bragiel, Kim Chiselko, Lucy Finney, Mary Beth Jones, Beth K. Seeley TEST KITCHEN DIRECTOR Irene Yeh ASSISTANT TEST KITCHEN DIRECTOR

Melissa Gray FOOD ST YLISTS/RECIPE DEVELOPERS

Laura Crandall, Kathleen Kanen, Tricia Manzanero, Vanessa Rocchio, Jade Sinacori, Elizabeth Stringer ASSISTANT FOOD ST YLIST/RECIPE DEVELOPER

Anita Simpson Spain RECIPE TESTER Ashley Jones

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Judy Brown Lazenby IT DIRECTOR Matthew Scott Holt DEALER PROGRAM MANAGER Janice Ritter ADMINISTRATIVE ASSISTANT/EDITORIAL

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SUBSCRIPTIONS & CUSTOMER SERVICE EDITORIAL & ADVERTISING OFFICE Taste of the South, P.O. Box 6201 1900 International Park Drive, Suite 50 Harlan, IA 51593 Birmingham, AL 35243 Phone: (877) 817-4410 Phone: (205) 995-8860 Email: TOScustserv@cdsfulfillment.com Editorial Inquiries: tasteofthesouth@hoffmanmedia.com tasteofthesouthmagazine.com One-Dish Meals is published by Hoffman Media, LLC, 1900 International Park Drive, Suite 50, Birmingham, AL 35243. The cover and contents of One-Dish Meals are fully protected by copyright and cannot be reproduced in any manner without prior written permission. All rights reserved in all countries. ©2019 Hoffman Media, LLC.

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EDITOR’S LETTER THERE ARE SOME DAYS when I don’t mind using every pot, pan, and sundry utensil in my kitchen, but now that my wife and I have two little toddlers bumbling around underfoot, we find ourselves gravitating toward one-dish meals. Whether it’s with one of our trusty cast-iron skillets, well-used Dutch ovens, or simply spread out on a sheet pan, we appreciate the ease of use and— even more importantly—ease of cleanup that one-dish cooking affords us. As the Taste of the South team prepared this special issue, I fell in love all over again with these recipes. Throughout the collection, you’ll not only find riffs on Southern classics—think Country Captain Casserole (page 23), Chicken and Cornmeal Dumplings with Sausage and Greens (page 50), and Cheesy Cornbread Pudding (page 65)—but also some clever inventions that will capture your heart. We wouldn’t leave out desserts, would we? No! Of course not! Sweets are typically the last part of a meal I think about, and therefore the bit that I have the least time to prepare. To that effect, let me direct your attention to the Chocolate Chip & Peanut Brittle Cookie Bars (page 87), MoonPie Ice Cream Cake (page 95), and especially to the Caramel Wedge Brownies (page 87). I hope you find some keepers to nourish yourself and your family throughout the spring.

Roasted Salmon with Spring Vegetables page 30


Steak for Two page 27


CHAPTER 1

SKILLET SUPPERS Your trusty skillet is the key to these easy all-in-one meals the whole family will love


KITCHEN TIP To make this recipe even quicker, make the Bourbon Bacon BBQ Sauce ahead of time and refrigerate for up to 2 weeks.


BARBECUE SKILLET CHICKEN MAKES 4 TO 6 SERVINGS

Roasting in bacon drippings with fresh herbs and garlic infuses this chicken with serious flavor.

BOURBON BACON BBQ SAUCE 4 slices thick-cut bacon, finely chopped 1 cup chopped yellow onion 1 clove garlic, minced ½ cup firmly packed light brown sugar ½ cup ketchup 3 tablespoons Worcestershire sauce

3 3 3 2 2 ½ ½ ½

tablespoons apple cider vinegar tablespoons molasses tablespoons bourbon tablespoons tomato paste tablespoons Dijon mustard teaspoon kosher salt teaspoon chili powder teaspoon ground black pepper

FOR SAUCE 1. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp, about 10 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in pan. 2. Add onion to skillet; cook, stirring occasionally, until tender, about 4 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in bacon, brown sugar, and all remaining ingredients; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until thickened, 20 to 30 minutes. Transfer to a bowl or airtight glass jar; let cool completely. Wipe skillet clean.

SKILLET CHICKEN ¼ cup bacon drippings 1 (3- to 4-pound) whole chicken, backbone removed and halved 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 small red onion, cut into wedges 3 cloves garlic, smashed 2 sprigs fresh rosemary

FOR CHICKEN 3. Preheat oven to 500°. 4. In same skillet, melt bacon drippings over medium-high heat. Sprinkle both sides of chicken with salt and pepper. Place chicken, skin side down, in skillet; add onion, garlic, and rosemary. Place another 12-inch cast-iron skillet on top; cook for 5 minutes. Carefully transfer both skillets to oven; roast for 15 minutes. 5. Carefully remove from oven. Remove top skillet, turn chicken, and brush with ½ cup Bourbon Bacon BBQ Sauce. Bake until a meat thermometer inserted in thickest portion registers 165°, about 10 minutes more. Serve with additional Bourbon Bacon BBQ Sauce.

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10


Chicken Quarters with Hearty Root Vegetables MAKES 4 SERVINGS

Save any extra pan drippings to add to chicken soup or use as a base for gravy. ¼

cup firmly packed dark brown sugar 2 teaspoons fennel seeds, crushed 2 teaspoons kosher salt ½ teaspoon ground black pepper 4 skin-on chicken quarters 4 tablespoons olive oil, divided 1 large sweet potato, peeled and cut into ½-inch-thick slices 1 large sweet onion, cut into ½-inch-thick slices 4 large turnips, peeled and cut into ½-inch-thick slices 2 tablespoons chopped fresh sage Garnish: fresh sage

Barbecue Shrimp MAKES 4 SERVINGS

This New Orleans specialty is not actually cooked over an open flame; it earned the name Barbecue Shrimp because of its spicy sauce. 2

pounds large fresh head-on shrimp 3 teaspoons Creole seasoning, divided 1 tablespoon vegetable oil 8 cloves garlic, very thinly sliced 1 tablespoon minced fresh rosemary 1 head garlic, halved 3 tablespoons Worcestershire sauce 1 tablespoon hot sauce 2 small lemons, halved and juiced ½ cup beer ½ cup cold unsalted butter, cubed Garnish: fresh rosemary

11

ONE-DISH MEALS

1. In a large bowl, toss together shrimp and 2 teaspoons Creole seasoning. 2. Heat a large cast-iron skillet over high heat; add oil. When oil begins to smoke, stir in sliced garlic and rosemary; immediately add shrimp, tossing well. Add garlic head, cut sides down. Add Worcestershire, hot sauce, and lemon halves and juice; stir for 1 minute. Stir in beer, and cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. 3. Add remaining 1 teaspoon Creole seasoning; cook until shrimp are just cooked through and liquid reduces slightly, about 2 minutes. Remove from heat, and stir in cold butter in three batches. Garnish with rosemary, if desired. Serve immediately.

1. Preheat oven to 400°. 2. In a small bowl, stir together brown sugar, fennel seeds, salt, and pepper. Rub chicken quarters with 2 tablespoons oil and half of seasoning mixture. 3. In a 12-inch cast-iron skillet, heat remaining 2 tablespoons oil over medium-high heat. Add chicken; cook for 6 minutes, turning frequently. (Be careful not to burn skin.) Remove chicken from skillet, and pour off drippings. 4. Arrange sweet potato, onion, and turnips in spirals in pan. Sprinkle with remaining seasoning mixture and sage. Place chicken on vegetables. 5. Bake until a meat thermometer inserted in thickest portion of chicken registers 165° and vegetables are tender, about 1 hour. Carefully tilt skillet to pour off excess drippings before serving. Garnish with sage, if desired.


ROASTED LEMON-PECAN CHICKEN MAKES 6 SERVINGS

Ground pecans, butter, and thyme form a deliciously crisp crust on the top of these chicken thighs.

1 1 ½ 1 5

(28-ounce) bag tricolor baby potatoes, quartered pound Brussels sprouts, trimmed and halved cup pecan halves large lemon, sliced cloves garlic, smashed

¼ 2 1 1

1. Preheat oven to 400°. 2. In a 12-inch cast-iron skillet, place potatoes, Brussels sprouts, pecan halves, lemon slices, and garlic.

cup unsalted butter, softened tablespoons finely ground pecans tablespoon chopped fresh thyme teaspoon kosher salt

½

teaspoon ground black pepper 6 bone-in skin-on chicken thighs Garnish: chopped fresh thyme

4. Bake until chicken is golden brown and a meat thermometer inserted in thickest portion registers 165°, 45 to 50 minutes. Remove chicken from skillet; toss vegetables in rendered pan juices, and return chicken to skillet. Garnish with thyme, if desired.

3. In a small bowl, stir together butter, ground pecans, thyme, salt, and pepper until smooth. Rub chicken with butter mixture. Place chicken, skin side up, on top of vegetable mixture.

TA S T E O F T H E S O U T H

14


Scalloped Potato and Beef Pot Pie MAKES 4 TO 6 SERVINGS

Shepherd’s pie and scalloped potatoes come together in this all-in-one meal. 1½ 1 3 1 ½ 3 1¾ ½ ½ 1 ½ 2 1 3

pounds ground beef tablespoon vegetable oil cups sliced fresh mushrooms cup chopped white onion cup coarsely chopped carrot tablespoons all-purpose flour teaspoons kosher salt, divided teaspoon garlic powder teaspoon ground black pepper cup beef broth cup crushed tomatoes tablespoons Worcestershire sauce tablespoon chopped fresh thyme cups very thinly sliced baking potatoes (about 1 pound) ¾ cup shredded Colby-Jack cheese blend Garnish: ground black pepper

Poppy Seed Chicken Casserole MAKES 6 SERVINGS

Cheese cracker crumbs add extra crunch to this Southern classic. ½ 1 ½ 1⁄3 2 1 1 4 1 ½ ½ 2 2

15

cup unsalted butter cup chopped mushrooms cup chopped yellow onion cup all-purpose flour cups chicken broth cup whole milk (8-ounce) package cream cheese, softened cups shredded cooked chicken tablespoon poppy seeds teaspoon kosher salt teaspoon ground black pepper cups crushed cheese crackers tablespoons unsalted butter, melted

ONE-DISH MEALS

1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add mushrooms and onion; cook, stirring occasionally, until tender, 3 to 4 minutes. Add flour; cook for 2 minutes, stirring constantly. Gradually whisk in broth. Cook, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat; whisk in milk and cream cheese until smooth. Stir in chicken, poppy seeds, salt, and pepper. 3. In a small bowl, stir together crushed crackers and melted butter. Sprinkle over casserole. 4. Bake until bubbly, 25 to 30 minutes. Let stand for 10 minutes before serving.

1. Preheat oven to 375°. 2. In a 10-inch cast-iron skillet, cook beef over medium-high heat until browned, about 8 minutes. Drain. Wipe skillet clean. 3. Add oil to skillet; heat over medium-high heat. Add mushrooms, onion, and carrot; cook, stirring frequently, until mushrooms release their liquid, about 8 minutes. Return beef to skillet. 4. In a medium bowl, place flour, 1½ teaspoons salt, garlic powder, and pepper; whisk in broth. Add broth mixture, tomatoes, Worcestershire, and thyme to beef mixture. Cook over medium heat, stirring frequently, until mixture begins to thicken, about 3 minutes. Remove from heat. 5. Arrange potatoes over beef mixture, overlapping slices. Sprinkle with remaining ¼ teaspoon salt. Cover with foil. Bake until potatoes are tender, about 35 minutes. Remove from oven; sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes more. Garnish with pepper, if desired.


TURKEY TETR AZZINI MAKES 4 TO 6 SERVINGS

Thanks to cast iron, taking this one-skillet meal from the stovetop straight to the oven means you can spend less time cleaning and more time going back for seconds.

½ 5 2 2 2 ½ ½

pound linguini cups cold water teaspoons kosher salt, divided tablespoons unsalted butter cups sliced fresh mushrooms cup chopped sweet onion cup chopped celery

½ 2 2 ½ ½ ½

cup chopped carrot tablespoons all-purpose flour cups whole milk cup heavy whipping cream teaspoon ground black pepper cup grated fresh Parmesan cheese

1. Preheat oven to 350°. 2. In a 12-inch cast-iron skillet, bring linguini, 5 cups cold water, and 1 teaspoon salt to a boil over medium-high heat, stirring occasionally. Cook, stirring occasionally, until almost tender, about 7 minutes. Drain; set aside. 3. Wipe skillet clean. Add butter to skillet, and melt over medium heat. Add mushrooms, onion, celery, and carrot; cook until vegetables begin to soften, 5 to 7 minutes. Sprinkle with flour; cook for 1 minute,

3

cups shredded cooked turkey ½ cup frozen peas ¼ cup panko (Japanese bread crumbs) Garnish: chopped fresh parsley

stirring frequently. Whisk in milk, cream, pepper, and remaining 1 teaspoon salt; bring to a simmer. Cook, stirring constantly, until mixture begins to thicken. Remove from heat; stir in cheese. Stir in linguini, turkey, and peas. Cover with foil. 4. Bake until heated through, about 20 minutes. Increase oven temperature to broil. Uncover and sprinkle with bread crumbs. Broil on middle rack of oven until bread crumbs are lightly browned, about 1 minute. Let stand for 5 minutes before serving. Garnish with parsley, if desired.

TA S T E O F T H E S O U T H

18


Apple and Rosemary Stuffed Pork Chops MAKES 4 SERVINGS

These showstopping chops are your ticket to a splendid Sunday supper. 2 1

tablespoons salted butter large McIntosh apple, peeled, cored, and chopped ½ cup chopped red onion 1 clove garlic, minced 1 tablespoon chopped fresh rosemary 1 tablespoon honey, plus more to serve 1½ teaspoons salt, divided 1 teaspoon ground black pepper, divided 4 (2-inch-thick) bone-in center-cut pork chops 3 tablespoons olive oil, divided 1 large McIntosh apple, peeled, cored, and sliced ½ red onion, sliced 4 sprigs fresh rosemary

Brunswick Stew Pot Pie MAKES 6 SERVINGS

Using smoked brisket from your favorite barbecue shop helps this meal come together quickly. 4

tablespoons vegetable oil, divided 1 cup chopped onion 1 cup chopped carrot 3 cups chopped smoked brisket (about 1 pound) 1 cup crushed tomatoes 1 cup barbecue sauce ½ cup frozen corn, thawed ½ cup frozen baby lima beans, thawed ½ cup beef broth 2 tablespoons chopped fresh parsley 1¼ teaspoons kosher salt, divided ¼ teaspoon ground black pepper

19

ONE-DISH MEALS

1½ cups all-purpose flour 1½ teaspoons baking powder 1 cup whole buttermilk 1. Preheat oven to 375°. 2. In a 10-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add onion and carrot; cook until softened, about 4 minutes. Stir in brisket, tomatoes, barbecue sauce, corn, lima beans, broth, parsley, ½ teaspoon salt, and pepper. Bring to a simmer over medium-low heat; cook for 5 minutes. Cover; remove from heat. 3. In a medium bowl, whisk together flour, baking powder, and remaining ¾ teaspoon salt. Make a well in center of flour mixture; add buttermilk and remaining 3 tablespoons oil, stirring until moistened. Drop topping by 1⁄3 cupfuls over hot filling. 4. Bake until topping is golden brown, about 25 minutes. Serve immediately.

1. Preheat oven to 400°. 2. In a 10-inch cast-iron skillet, melt butter over medium-high heat. Add chopped apple and chopped onion; cook until tender, 6 to 7 minutes. Add garlic; cook for 1 minute. Remove from heat; stir in chopped rosemary, honey, ½ teaspoon salt, and ½ teaspoon pepper. Let cool for 10 minutes. 3. Cut into 1 side of each pork chop to create a pocket. Spoon apple mixture into each pocket. Rub pork chops with 2 tablespoons oil. Sprinkle with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. 4. Wipe skillet clean. Add remaining 1 tablespoon oil. Cook chops over medium-high heat until browned, about 2 minutes per side. Top with sliced apple, sliced onion, and rosemary sprigs. 5. Bake for 30 to 40 minutes. Let stand for 10 minutes. Serve with a drizzle of honey.


PORK CHOPS WITH COUNTRY HAM GR AVY MAKES 4 SERVINGS

The hint of coffee in this savory gravy was inspired by classic red-eye gravy.

2

tablespoons vegetable oil, divided ¾ pound fresh green beans 1¾ teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided

4

pork rib chops (about ¾ inch thick) ½ cup chopped country ham ¼ cup finely chopped onion 1½ cups chicken broth ½ cup water

1. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until crisp-tender and lightly browned, about 4 minutes. Remove from skillet. Loosely cover and keep warm. 2. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sprinkle pork chops with 1 teaspoon salt and ½ teaspoon pepper. Add to skillet; cook until a meat thermometer inserted in thickest portion registers 145°, about 4 minutes per side. Remove from skillet. Loosely cover and keep warm.

½ 1⁄3 ½ 1

cup brewed coffee cup all-purpose flour cup whole milk tablespoon Creole mustard

3. Add ham and onion to skillet; cook until lightly browned, about 3 minutes. Stir in broth, ½ cup water, and coffee, scraping browned bits from bottom of skillet with a wooden spoon. 4. In a small bowl, place flour; whisk in milk, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Whisk milk mixture into coffee mixture; bring to a simmer, whisking constantly. Reduce heat, and simmer until thickened, 2 to 3 minutes. Whisk in mustard. Place beans and pork chops in skillet; spoon with gravy.

TA S T E O F T H E S O U T H

22


Smoked Sausage and Roasted Pepper Rigatoni MAKES 8 TO 10 SERVINGS

Rich tomato sauce clings to every nook and cranny of the rigatoni in this flavor-packed supper. 1

(28-ounce) can crushed tomatoes with basil 1 (16-ounce) jar roasted red peppers, drained 1 tablespoon vegetable oil 1 pound smoked sausage, sliced 1 cup chopped onion 1 pound rigatoni 8 cups cold water 2¾ teaspoons kosher salt, divided ¼ cup chopped fresh basil 2 teaspoons dried oregano ½ teaspoon garlic powder ½ teaspoon crushed red pepper ½ cup freshly grated Parmesan cheese Garnish: chopped fresh basil, crushed red pepper

Country Captain Casserole MAKES 6 TO 8 SERVINGS

Sweet golden raisins and crunchy sliced almonds add texture and flavor to this Lowcountry classic. 1 2 ½ ½ 1 1

tablespoon vegetable oil carrots, chopped medium yellow onion, diced green bell pepper, sliced clove garlic, minced (14.5-ounce) can diced tomatoes, undrained ½ cup golden raisins ½ cup unsalted chicken broth 1½ teaspoons kosher salt 1½ teaspoons ground ginger 1½ teaspoons curry powder ½ teaspoon ground cardamom

23

ONE-DISH MEALS

½ teaspoon ground black pepper 2 cups shredded cooked chicken 2 cups cooked rice 1 cup sliced almonds Garnish: chopped green onion 1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, heat oil over medium-high heat. Add carrot, onion, bell pepper, and garlic; cook, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes, raisins, broth, salt, ginger, curry, cardamom, and pepper; bring to a boil. Remove from heat; stir in chicken and rice. Sprinkle almonds over casserole. 3. Bake until almonds are golden brown, about 30 minutes. Garnish with green onion, if desired.

1. In the container of a blender, pulse together tomatoes and roasted red peppers until smooth. 2. In a deep 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium. Add sausage and onion; cook until sausage is browned, about 10 minutes. Remove mixture from skillet. 3. Add rigatoni, 8 cups cold water, and 2 teaspoons salt to skillet; bring to a boil over medium-high heat, stirring frequently. Cook, stirring frequently, until almost tender, about 8 minutes. Drain. 4. Return pasta to skillet; stir in tomato mixture, sausage mixture, basil, oregano, garlic powder, crushed red pepper, and remaining ¾ teaspoon salt. Cook over medium-low heat, stirring frequently, until heated through, 5 to 7 minutes. Sprinkle with cheese. Garnish with basil and red pepper, if desired.


SOUTHERN-STYLE PEANUT NOODLES MAKES 4 TO 6 SERVINGS

Accented with hot sauce, thick-cut bacon, and collard greens, these peanut noodles are a fun take on a classic Thai dish.

QUICK PICKLED CUCUMBERS 1 cup thinly sliced cucumber 1 cup thinly sliced onion 2 tablespoons distilled white vinegar 1 tablespoon sugar 1 teaspoon vegetable oil ¼ teaspoon kosher salt

PEANUT NOODLES 2⁄3 cup creamy peanut butter ½ cup water 2 tablespoons distilled white vinegar 1 tablespoon hot sauce 1½ teaspoons sugar ¾ teaspoon kosher salt, divided 6 slices thick-cut bacon 1 pound large fresh shrimp, peeled and deveined (tails left on)

6 2 ½

¼

cups (½-inch-thick) sliced collard greens cloves garlic, finely chopped pound linguini, cooked according to package directions cup chopped salted cocktail peanuts

FOR PICKLES 1. In a medium bowl, toss together all ingredients. Cover and let stand for at least 1 hour or refrigerate for up to 3 days.

4. In a large bowl, toss together shrimp and remaining ¼ teaspoon salt. Add shrimp to skillet; cook, turning occasionally, until pink and firm, 4 to 5 minutes. Remove from skillet.

FOR NOODLES 2. In a medium bowl, whisk together peanut butter, ½ cup water, vinegar, hot sauce, sugar, and ½ teaspoon salt until smooth.

5. Add collard greens and garlic to skillet; cook until greens are wilted, 2 to 3 minutes. Remove from heat. Add cooked pasta, shrimp, and peanut butter mixture, tossing gently to coat. Sprinkle with peanuts. Crumble bacon, and sprinkle over pasta mixture. Serve with Quick Pickled Cucumbers.

3. In a large skillet, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in skillet. Increase heat to medium-high.

TA S T E O F T H E S O U T H

26


KITCHEN TIP Steak doneness internal temperatures: Rare: 135 °F Medium: 140°F Medium-well: 155°F Well: 165°F

Steak for Two MAKES 2 SERVINGS

Searing this hearty steak in a cast-iron skillet gives it gorgeous color and a great crust. 1 3 1 1¼

Spring Frittata MAKES ABOUT 6 SERVINGS

Every bite of this frittata is packed with fresh spring flavors. 2 1 2 10 ½ 1 ¾ ½ 1 2 1 1

tablespoons unsalted butter cup chopped fresh asparagus small leeks, thinly sliced large eggs cup half-and-half teaspoon kosher salt, divided teaspoon ground black pepper, divided cup crumbled feta cheese cup grape tomatoes, halved ounces fresh baby arugula tablespoon white wine vinegar tablespoon olive oil

1. Preheat oven to 400°. 2. In a 10-inch enamel-coated

27

ONE-DISH MEALS

cast-iron skillet, heat butter over medium-high heat. Add asparagus and leek; cook for 2 minutes, stirring constantly. 3. In the container of a blender, place eggs, half-and-half, ½ teaspoon salt, and ½ teaspoon pepper; process until smooth. Pour egg mixture over vegetables in skillet. Sprinkle with cheese. 4. Bake until set, 16 to 18 minutes. 5. In a medium bowl, toss together tomatoes, arugula, vinegar, oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Serve with frittata.

KITCHEN TIP For the fluffiest frittata, make sure you use the egg mixture as soon as it is blended.

(1½-inch-thick) rib-eye steak tablespoons olive oil, divided teaspoon kosher salt teaspoons ground black pepper, divided 1 pound asparagus, cut into 2-inch pieces 2 small zucchini, cut into 1-inch pieces 2 cloves garlic, thinly sliced 2 tablespoons unsalted butter 2 sprigs fresh rosemary Garnish: flaked salt, fresh rosemary

1. Rub steak with 2 tablespoons oil, and sprinkle with salt and 1 teaspoon pepper. Let stand at room temperature for 30 minutes. 2. Preheat oven to 400°. 3. Heat a large cast-iron skillet over medium heat. Add steak; cook until browned, 2 to 3 minutes per side. Place skillet in oven. 4. Bake until desired degree of doneness is reached, 15 to 30 minutes. Remove steak from skillet to rest. Wipe skillet clean. 5. Heat remaining 1 tablespoon oil over medium heat. Add asparagus, zucchini, garlic, and butter; cook until tender. Add rosemary and remaining ¼ teaspoon pepper. Slice steak, and serve over vegetables. Garnish with flaked salt and rosemary, if desired.


ROASTED SALMON WITH SPRING VEGETABLES MAKES 4 SERVINGS

Lemon and dill showcase the delicate flavors of the fresh salmon and vegetables.

1 3 1⁄3 2 3

head garlic tablespoons plus 1 teaspoon olive oil, divided cup unsalted butter, softened tablespoons chopped fresh parsley teaspoons lemon zest, divided

7 1 1 ½ ½

small spring red onions, stem and root ends removed (2- to 3-pound) salmon fillet (about 12 inches long) teaspoon flaked sea salt teaspoon ground black pepper pound fresh asparagus

1. Preheat oven to 400°. Peel outer layers of garlic head, leaving individual skins of cloves intact. Cut ¼ to ½ inch off top until individual cloves are exposed. Drizzle with 1 teaspoon oil; wrap in foil. 2. Roast until tender, about 30 minutes. Carefully remove from oven. Let cool for 10 minutes. Using a small knife, cut skins, and remove roasted cloves; place in a small bowl. Add butter, parsley, and 1 teaspoon zest, and mash to combine. Shape butter into a log, and wrap in parchment paper. Refrigerate until ready to use. 3. Place 1 tablespoon oil in a 14-inch cast-iron skillet. Add onions, cut side down.

½ 1

pound fresh snow peas small lemon, halved and thinly sliced 2 tablespoons chopped fresh dill Lemon wedges, to serve Garnish: flaked sea salt, lemon zest

4. Bake until tender, about 20 minutes. 5. Sprinkle salmon with salt, pepper, and remaining 2 teaspoons zest. Let stand for 15 minutes. 6. Move onions to one side of skillet; add salmon to hot skillet, skin side down. Add asparagus and snow peas to skillet. Top with lemon slices. Drizzle with remaining 2 tablespoons oil. 7. Bake until fish flakes easily with a fork, 20 to 25 minutes. Slice garlic butter, and place on fish to let melt. Top with dill, and serve with lemon wedges. Sprinkle with sea salt and zest, if desired.

TIPS FOR COOKING SALMON 1. Adding the salmon to the hot skillet skin side down will help the skin adhere to the skillet so you can serve the salmon skinless. The skin wipes out of the skillet easily.

2. Use a salmon fillet that is even in thickness for even cooking. If there is a thin tail of salmon, tuck it under the fish to make the same thickness.

3. Letting the salmon rest with seasoning for 15 minutes at room temperature helps the fish absorb the flavor of the seasoning and ensures the fish is not too cold before baking.

TA S T E O F T H E S O U T H

30


Chicken and CranberryAlmond Rice page 47


CHAPTER 2

DUTCH OVEN & BRAISER DINNERS Impressive enough for company yet easy enough for a weeknight, these suppers are beautifully braised, slow-cooked, and simmered to perfection


PEANUT AND CHICKEN STEW MAKES 6 TO 8 SERVINGS

Throughout the world, peanuts often show up in savory dishes, and they’re right at home in this sweet and spicy stew.

2 8 1½ 1 1½ 1 2 3

tablespoons vegetable oil boneless skinless chicken thighs teaspoons kosher salt, divided teaspoon ground black pepper cups chopped onion tablespoon finely chopped peeled fresh ginger cloves garlic, finely chopped cups chicken broth

½ 3 ½ ¼ ¼ 2

cup creamy peanut butter tablespoons tomato paste teaspoon curry powder teaspoon ground cumin teaspoon crushed red pepper cups coarsely chopped peeled sweet potatoes

1. In a large Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Sprinkle chicken with 1 teaspoon salt and black pepper. Add half of chicken to Dutch oven; cook until browned, 2 to 3 minutes per side. Remove from Dutch oven. Repeat with remaining chicken. 2. Add onion to Dutch oven; cook until browned, about 3 minutes. Add ginger and garlic; cook for 1 minute. Add broth, peanut butter, tomato paste,

1½ cups coarsely chopped peeled parsnips 3 bay leaves 1 tablespoon fresh lime juice Hot cooked rice, to serve Garnish: chopped fresh parsley, chopped cocktail peanuts, lime wedges

curry powder, cumin, and red pepper, stirring until smooth. Add sweet potatoes, parsnips, and bay leaves; bring to a simmer. Partially cover and cook for 10 minutes. 3. Return chicken to Dutch oven; partially cover and cook until tender, 35 to 40 minutes. Stir in lime juice and remaining ½ teaspoon salt. Discard bay leaves. Serve over hot cooked rice. Garnish with parsley, peanuts, and lime wedges, if desired.

TA S T E O F T H E S O U T H

34


Three Sisters Soup MAKES 8 TO 10 SERVINGS

Even summer days call for fresh, comforting soups like this one packed with in-season vegetables and dotted with crispy bacon. 4 2 2 4 4 1¾ ¾

slices thick-cut bacon cups chopped onion cloves garlic, minced cups chicken broth cups water teaspoons kosher salt teaspoon ground ancho chile pepper ½ teaspoon ground cumin 2 cups shelled fresh pink-eyed peas 4 cups coarsely chopped yellow squash 4 cups coarsely chopped zucchini 2 cups fresh corn kernels 1 tablespoon distilled white vinegar Crumbled queso fresco, chopped tomato, and ground black pepper, to serve

Spring Pea Soup MAKES 4 TO 6 SERVINGS

A swirl of sour cream and a sprinkle of fresh dill make this soup look more like a work of art than a light lunch. 2 1

tablespoons unsalted butter medium yellow onion, chopped 4 cloves garlic, minced 4 cups low-sodium chicken broth 1 small russet potato, peeled and chopped 2 pounds fresh or thawed frozen green peas 2½ teaspoons kosher salt ¼ teaspoon ground black pepper

35

ONE-DISH MEALS

Sour cream, fresh dill, and ground black pepper, to serve 1. In a medium Dutch oven, melt butter over medium-high heat. Add onion and garlic; cook until just tender, about 5 minutes. Add broth and potato; bring to a boil. Reduce heat to medium-low; simmer until potatoes are tender, about 15 minutes. Add peas, salt, and pepper; cook for 1 minute. Remove from heat. 2. Working in batches, transfer soup to the container of a blender; purée until smooth. Serve with sour cream, dill, and pepper.

1. In a large cast-iron Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. 2. Add onion to Dutch oven; cook until softened, about 5 minutes. Add garlic; cook for 1 minute. Add broth, 4 cups water, salt, chile pepper, and cumin; bring to a boil over medium-high heat. Add peas; reduce heat to medium-low. Cook until almost tender, about 40 minutes. 3. Add squash, zucchini, and corn; cook until tender, about 10 minutes. Stir in vinegar. Crumble bacon. Serve soup with crumbled bacon, queso fresco, tomato, and pepper.


SUNDAY POT ROAST MAKES ABOUT 6 SERVINGS

Fennel and fresh rosemary add bright flavor to this comforting roast.

1 3 1 3 3

(4-pound) boneless chuck roast, trimmed teaspoons kosher salt, divided teaspoon ground black pepper, divided tablespoons vegetable oil stalks celery, cut into 3-inch pieces

1 3 3 2 1 1 2

large yellow onion, cut into 6 wedges cloves garlic, halved bay leaves large sprigs fresh thyme cup crushed tomatoes cup beef broth teaspoons finely chopped fresh rosemary

1. Preheat oven to 300°. 2. Sprinkle beef with 2 teaspoons salt and ½ teaspoon pepper. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add beef; cook until browned, about 3 minutes per side. Arrange celery, onion, garlic, bay leaves, and thyme around beef. Pour tomatoes and broth over beef; sprinkle with rosemary, fennel seed, and red pepper.

1 teaspoon fennel seed, crushed ¼ teaspoon crushed red pepper 12 small Yukon gold potatoes, halved 4 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces Garnish: chopped fresh parsley, ground black pepper

3. Bake, covered, until almost tender, about 2 hours. Add potatoes, carrot, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Spoon cooking liquid over beef and vegetables. Cover and bake until tender, about 30 minutes more. Discard bay leaves and thyme sprigs. Garnish with parsley and pepper, if desired.

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Shrimp and Greens Gumbo MAKES 6 TO 8 SERVINGS

Collard greens are terrific in slowcooked stews, so they are a natural fit for this shrimp and andouille gumbo. 1 1 2 2

Chicken Soup with Turnip Dumplings MAKES 6 SERVINGS

Fluff y turnip dumplings make this soup a hearty supper any night of the week. SOUP 1 (4- to 5-pound) whole chicken, giblets removed 3 medium turnips 8 cups water 2 teaspoons kosher salt 1 teaspoon ground black pepper 1 pound carrots, peeled and sliced 1 cup chopped yellow onion 3 cups torn turnip greens DUMPLINGS 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon dried oregano ½ teaspoon garlic powder 1¼ cups whole milk

39

ONE-DISH MEALS

1. For soup: In a large Dutch oven, bring chicken, turnips, 8 cups water, salt, and pepper to a boil over medium-high heat. Reduce heat to medium; cover and cook for 45 minutes. 2. Let cool for 15 minutes. Remove chicken and turnips from broth. Shred chicken, and return to Dutch oven. Peel turnips, and place in the work bowl of a food processor; process until smooth. Reserve 1 cup turnip purée for dumplings. 3. Add carrot and onion to Dutch oven; cook for 15 minutes. Add greens, and cook for 10 minutes. 4. For dumplings: In a large bowl, combine flour, baking powder, salt, oregano, and garlic powder. Stir in milk and reserved 1 cup turnip purée. Bring soup to a boil. Using a 2-tablespoon scoop, drop dumplings into soup. Reduce heat to medium. Cover and cook until a wooden pick inserted in center of dumplings comes out clean, about 10 minutes. Serve immediately.

cup canola oil cup all-purpose flour cups chopped onion cups chopped orange bell pepper 1 cup chopped celery 1 cup chopped green onion 4 cloves garlic, minced 4 cups seafood stock 1 cup chicken stock 12 ounces andouille sausage, sliced ¾ pound collard greens, stemmed and chopped 2 tablespoons Creole seasoning 4 whole cloves 2 bay leaves 1 pound large fresh shrimp, peeled and deveined 1 tablespoon chopped fresh oregano Hot cooked rice, to serve Garnish: sliced green onion, hot sauce 1. In a large Dutch oven, heat oil over medium heat. Gradually add flour, whisking until combined. Cook, stirring frequently, until a peanut butter-colored roux forms, about 15 minutes. 2. Add onion, bell pepper, celery, green onion, and garlic; cook, stirring constantly, until vegetables are tender, about 5 minutes. Add stocks, and bring to a boil. Add sausage, greens, Creole seasoning, cloves, and bay leaves; reduce heat, and simmer for 25 minutes. 3. Add shrimp and oregano; simmer until shrimp are cooked through, about 10 minutes. Serve with hot cooked rice. Garnish with green onion and hot sauce, if desired.


BR AISED PORK POSOLE MAKES 8 SERVINGS

This take on the Mexican classic cooks mainly in the oven, creating deep flavor without you having to stand watch over the stove.

1 1 2 1

2

tablespoon ground cumin tablespoon dried Mexican oregano teaspoons kosher salt (4-pound) boneless pork shoulder, trimmed and cut into 8 pieces tablespoons olive oil, divided

8 8 1 6 1 1

cups low-sodium chicken broth, divided chiles de árbol, stemmed large white onion, chopped cloves garlic, minced (14.5-ounce) can fireroasted diced tomatoes bay leaf

1. Preheat oven to 350°. 2. In a small bowl, combine cumin, oregano, and salt. Rub spice mixture all over pork. In a large enamelcoated cast-iron Dutch oven, heat 1 tablespoon oil over medium heat. Add pork in batches; cook until browned on all sides. Add 1 cup broth; cover with lid. 3. Bake for 2 hours. Drain cooking liquid through a fat seperator, and reserve. Shred meat, and reserve in a large bowl. Wipe Dutch oven clean.

3

(15-ounce) cans white hominy, rinsed and drained Diced avocado, shredded cabbage, diced red onion, thinly sliced radish, and fresh cilantro, to serve

4. To same Dutch oven, add chiles; cook over medium heat until puffed. Transfer chiles to the container of a blender; add 2 cups broth, and process until smooth. Set aside. 5. To same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add onion and garlic; cook, stirring frequently, until slightly tender, about 5 minutes. Add pork and reserved cooking liquid, puréed chile mixture, tomatoes, bay leaf, and remaining 5 cups broth; cook for 45 minutes. 6. Add hominy, and cook for 15 minutes. Serve with avocado, cabbage, onion, radish, and cilantro.

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Bacon Roasted Chicken MAKES 6 SERVINGS

The chicken gets a rub of mustard before being swaddled in bacon; a flavor match made in Southern supper heaven. 6

Good Luck BlackEyed Pea Soup

4 2

MAKES 6 TO 8 SERVINGS

½ Packed with all the traditional ingredients for good luck—pork, greens, and peas—this soup tastes great all year long. 1 4 1 4 2 5 2 6 2 ½

43

pound dried black-eyed peas slices thick-cut bacon, chopped yellow onion, chopped cups water cups chopped cooked ham medium carrots, peeled and chopped tablespoons chicken bouillon cloves garlic bay leaves teaspoon crushed red pepper

ONE-DISH MEALS

cups chopped collard greens tablespoons apple cider vinegar teaspoon ground black pepper

1. In a large bowl, combine peas and water to cover by 3 inches. Let stand for 8 hours. Drain. 2. In large cast-iron Dutch oven, cook bacon over medium heat until crisp. Add onion; cook until tender, 4 to 5 minutes. Add 4 cups water, peas, ham, carrots, chicken bouillon, garlic, bay leaves, and red pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. 3. Stir in greens, vinegar, and black pepper; cook until greens are wilted, about 10 minutes. Serve immediately.

boneless skinless chicken thighs 2 teaspoons kosher salt, divided 1 teaspoon ground black pepper 1 tablespoon Dijon mustard 6 slices thick-cut bacon 1 pound baby red potatoes, halved 4 shallots, halved 1 (8-ounce) package sugar snap peas 1 tablespoon chopped fresh dill 1 teaspoon chopped fresh thyme Garnish: fresh dill, fresh thyme, ground black pepper 1. Preheat oven to 400°. 2. Sprinkle chicken with 1 teaspoon salt and pepper; rub mustard onto chicken. Wrap each thigh tightly with a bacon slice; secure with wooden picks. 3. Heat a 12-inch cast-iron braiser over medium-high heat. Add chicken; cook until bacon is browned, 2 to 3 minutes per side. Remove chicken from skillet. Add potatoes, shallots, and remaining 1 teaspoon salt to skillet; top with chicken. 4. Bake for 15 minutes. Add peas, dill, and thyme; bake 5 minutes more. Garnish with dill, thyme, and pepper, if desired.


COVER RECIPE


SEAFOOD PERLOU MAKES 6 TO 8 SERVINGS

Long-grain heirloom Carolina Gold rice brings extra texture to this traditional perlou.

2 tablespoons vegetable oil 12 ounces smoked kielbasa, cut diagonally into 1⁄3-inchthick pieces 2 cups diced yellow onion 1 cup diced red bell pepper 1 cup diced yellow bell pepper 1 tablespoon minced garlic 2 cups Carolina Gold rice ¼ cup sliced green onion

2½ cups low-sodium chicken stock ½ teaspoon kosher salt ½ teaspoon ground black pepper 1 cup cherry tomatoes, quartered 4 sprigs fresh thyme 24 large fresh Gulf shrimp, peeled and deveined (tails left on)

1. In a cast-iron Dutch oven, heat oil over mediumhigh heat until shimmering. Add sausage; cook until beginning to brown, 8 to 10 minutes. Add yellow onion, bell peppers, and garlic; cook until beginning to soften, about 8 minutes. Add rice and green onion, stirring until rice is well coated with oil. Add stock, salt, and black pepper. Stir in tomatoes, and bring mixture to a boil. Add thyme; reduce heat to low. Cover and simmer, without stirring, until rice begins to pop (or expand), about 20 minutes.

24 fresh Gulf scallops, shucked and debearded ½ teaspoon paprika ¼ teaspoon ground red pepper 1⁄3 cup chopped fresh parsley Lemon wedges and hot sauce, to serve Garnish: chopped fresh parsley

2. Place shrimp and scallops in an even layer over rice. Sprinkle with paprika and red pepper. (Do not stir.) Cover and cook for 10 minutes. Stir in parsley, scraping any browned bits from bottom of pan with a wooden spoon. Serve immediately with lemon wedges and a dash of hot sauce. Garnish with parsley, if desired.

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Chicken and Cranberry-Almond Rice MAKES 6 SERVINGS

Toasting the rice in pan drippings adds extra nuttiness to this one-pan dinner. ½

pound bacon, cut into 1-inch pieces 6 boneless skinless chicken thighs ½ teaspoon kosher salt ½ teaspoon ground black pepper 1 cup brown rice 2½ cups chicken stock 1 cup toasted almonds ½ cup sweetened dried cranberries 2 tablespoons minced fresh sage, divided

Smoked Brisket Chili MAKES 6 TO 8 SERVINGS

Using smoked brisket adds an extra layer of flavor to this Texas-style chili. 1 2 4 2

tablespoon vegetable oil cups chopped onion cups beef broth (15-ounce) cans pinto beans, rinsed and drained 2 (15-ounce) cans mild chilistyle black beans, drained 1 (28-ounce) can chunky-style crushed tomatoes 3 tablespoons tomato paste 1 tablespoon chili powder 2 teaspoons ground cumin 1½ teaspoons kosher salt 1 teaspoon garlic powder

47

ONE-DISH MEALS

¼

teaspoon ground black pepper 1 pound smoked beef brisket, cut into ¾-inch pieces Queso fresco and sliced jalapeño, to serve 1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Add onion; cook until lightly browned, about 5 minutes. Add broth, beans, tomatoes, tomato paste, chili powder, cumin, salt, garlic powder, and pepper; bring to a low boil. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. 2. Add brisket; cook until heated through, about 20 minutes. Serve with queso fresco and jalapeño.

1. In an enamel-coated cast-iron braiser, cook bacon over mediumhigh heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan. 2. Sprinkle chicken thighs with salt and pepper. Add chicken to pan; cook until browned and a meat thermometer inserted in thickest portion registers 165°, 6 to 10 minutes per side. Remove from pan; cover and keep warm. 3. Add rice to pan, stirring to coat with pan drippings; toast for 2 minutes. Add stock, and bring to a boil. Reduce heat to medium-low; cover and cook until rice is almost tender, 45 to 55 minutes. 4. Uncover and cook until all water has been absorbed, about 10 minutes. Stir in bacon, almonds, cranberries, and 1 tablespoon sage. Top with chicken thighs, and sprinkle with remaining 1 tablespoon sage. Cover and let stand for 10 minutes. Serve immediately.


CHICKEN AND CORNMEAL DUMPLINGS WITH SAUSAGE AND GREENS MAKES 6 TO 8 SERVINGS

Fluffy and tender, these cornmeal dumplings soak up all the Southern flavors in this dish.

SOUP 1 tablespoon vegetable oil 1 cup chopped smoked sausage 1 cup chopped yellow onion ½ cup chopped carrot ½ cup chopped celery 2 teaspoons minced garlic 4 cups chicken broth 3 cups chopped collard greens, firmly packed 2 cups water

1

1 1 1 ¼ 3

(14.5-ounce) can fireroasted diced tomatoes, drained tablespoon minced fresh thyme tablespoon distilled white vinegar teaspoon kosher salt teaspoon crushed red pepper cups chopped cooked chicken

FOR SOUP 1. In a large Dutch oven, heat oil over medium-high heat. Add sausage, onion, carrot, celery, and garlic; cook, stirring occasionally, until sausage is lightly browned, about 4 minutes. Add broth, greens, 2 cups water, tomatoes, thyme, vinegar, salt, and red pepper; bring to a boil. Reduce heat to medium-low; cover and simmer for 10 minutes. Stir in chicken.

CORNMEAL DROP DUMPLINGS 1 cup self-rising flour ¾ cup plain white or yellow cornmeal ¼ teaspoon kosher salt ¼ teaspoon ground black pepper ½ cup whole milk 2 tablespoons unsalted butter, melted 1 large egg

FOR DUMPLINGS 2. In a large bowl, stir together flour, cornmeal, salt, and pepper. In a small bowl, whisk together milk, melted butter, and egg. Add milk mixture to flour mixture, stirring until combined. 3. Bring soup to a boil over medium-high heat. Drop tablespoonfuls of dumpling batter into soup. Reduce heat to medium-low; cover and simmer until dumplings are puffed and cooked through, about 15 minutes. Serve immediately.

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Chicken and Rice Soup MAKES ABOUT 6 SERVINGS

A bowl of this cozy chicken soup makes for a deliciously hearty dinner. 2 1 1½ ½ 1½ 2 7 1½ 1

Turkey Broccoli Alfredo

tablespoons unsalted butter tablespoon canola oil cups chopped yellow onion cup chopped celery cups wild rice blend* large cloves garlic, minced cups chicken broth, divided cups coarsely chopped carrot (8-ounce) package fresh baby portobello mushrooms, quartered 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh parsley 2½ teaspoons kosher salt, divided ½ teaspoon ground black pepper 5 cups shredded cooked chicken 2⁄3 cup heavy whipping cream Garnish: chopped fresh parsley, chopped fresh thyme

Garnish: freshly grated Parmesan cheese, ground black pepper

MAKES 4 SERVINGS

Save this easy and flavorful one-pot meal for the busiest night of the week when time is short but a homemade meal is a must. 8 2 1 3 1 2 1 ½ 2 ½

51

cups water teaspoons kosher salt, divided (12-ounce) package orecchiette cups fresh broccoli florets pound ground turkey cloves garlic, minced teaspoon fennel seeds teaspoon crushed red pepper (10-ounce) containers refrigerated Alfredo sauce cup grated Parmesan cheese

ONE-DISH MEALS

1. In a large Dutch oven, bring 8 cups water and 1 teaspoon salt to a boil over medium-high heat. Add pasta; cook for 8 minutes. Add broccoli; cook until pasta is tender, about 4 minutes. Drain, and set aside, reserving ¼ cup pasta water. 2. Wipe Dutch oven clean. Add turkey and remaining 1 teaspoon salt to pot; cook until turkey begins to brown. Add garlic, fennel seeds, and red pepper; cook for 2 to 3 minutes. Stir in reserved ¼ cup pasta water, Alfredo sauce, and Parmesan. Add pastabroccoli mixture, tossing to coat. Serve immediately. Garnish with Parmesan and pepper, if desired.

1. In a medium Dutch oven, heat butter and oil over mediumhigh heat until butter is melted. Add onion and celery; cook until softened, about 4 minutes. Stir in rice and garlic; cook for 2 minutes, stirring frequently. Stir in 6 cups broth, carrot, mushrooms, thyme, parsley, 2 teaspoons salt, and pepper; bring to a boil. Partially cover; reduce heat, and simmer until rice is almost tender, about 35 minutes. Stir in chicken, cream, remaining 1 cup broth, and remaining ½ teaspoon salt; cook until rice is tender, about 10 minutes. Garnish with parsley and thyme, if desired. *We used Lundberg Wild Blend Rice.


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Leek and Collard Greens Gratin page 69


CHAPTER 3

SHEET PAN & CASSEROLE MEALS Baked until bubbly or roasted until crisp and golden, these delicious dinners go from oven to table in a snap


55

ONE-DISH MEALS


CATFISH TACOS WITH AVOCADO R ANCH MAKES 4 TO 6 SERVINGS

This flavorful meal cooks in less than 30 minutes and makes for the ultimate do-it-yourself taco night.

1½ ½ 3 1½ 1½

cups sliced mini sweet peppers medium red onion, sliced tablespoons olive oil, divided teaspoons kosher salt, divided teaspoons ground cumin, divided 2 teaspoons ground paprika 1½ teaspoons lime zest, divided

4 1 1 2 1

1. Preheat oven to 450°.

(4-ounce) catfish fillets pint grape tomatoes, halved medium jalapeño pepper, thinly sliced cloves garlic, thinly sliced avocado, mashed

1

(8-ounce) container sour cream 1 (1-ounce) package ranch dressing mix Warmed flour tortillas, lime wedges, and fresh cilantro, to serve

4. In a medium bowl, combine tomatoes, jalapeño, garlic, and ½ teaspoon zest. Place on other side of baking pan.

2. In a medium bowl, toss together peppers, onion, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon cumin. Place on one side of an 18x13-inch rimmed baking sheet.

5. Bake for 25 minutes. Sprinkle fish with remaining ½ teaspoon zest.

3. In a small bowl, combine paprika, ½ teaspoon zest, remaining 1 teaspoon salt, and remaining 1 teaspoon cumin. Drizzle catfish with remaining 2 tablespoons oil. Sprinkle paprika mixture over catfish. Place catfish in center of pan.

6. In a medium bowl, combine avocado, sour cream, and ranch dressing mix. To serve, place chunks of catfish in tortillas. Top with tomato mixture, pepper mixture, and avocado ranch sauce. Serve with lime and cilantro.

KITCHEN TIP Try the avocado ranch sauce on your favorite sandwich or serve with grilled chicken.

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Collard-Wrapped Snapper with Roasted Tomatoes and Okra MAKES 4 SERVINGS

Sealed inside a sturdy collard green leaf, this snapper gently steams to create a tender and flavorful meal. 4

Cane Syrup-Glazed Chicken and Collards MAKES 4 SERVINGS

Roasting on the sheet pan helps keep the collards’ texture. Add the chicken back to the pan before serving for an impressive presentation. 2

tablespoons vegetable oil, divided 4 bone-in skin-on chicken thighs (about 1¾ pounds) 4 chicken drumsticks (about ¾ pound) 1½ teaspoons kosher salt, divided 7⁄8 teaspoon ground black pepper, divided ½ cup cane syrup 2 tablespoons distilled white vinegar 1 teaspoon stone-ground mustard ¾ pound coarsely chopped collard greens ¼ teaspoon crushed red pepper 1. Preheat oven to 375°. Brush a large rimmed baking sheet with 1 tablespoon oil. Place pan in oven until very hot, 4 to 5 minutes.

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ONE-DISH MEALS

2. Sprinkle chicken with 1 teaspoon salt and ½ teaspoon black pepper. Place pieces, skin side down, on hot baking sheet. Bake for 15 minutes. 3. Meanwhile, in a small saucepan, bring cane syrup, vinegar, mustard, ¼ teaspoon salt, and 1⁄8 teaspoon black pepper to a simmer over medium heat; reduce heat, and simmer for 5 minutes. Reserve 2 tablespoons glaze. 4. Turn chicken, and brush with glaze. Bake, turning and brushing occasionally with glaze and pan juices, until a meat thermometer inserted in thickest portion registers 165°, about 25 minutes more. Remove chicken from pan; loosely cover and keep warm. 5. Scrape baking sheet clean. Place collard greens on pan, and drizzle with remaining 1 tablespoon oil. Sprinkle with remaining ¼ teaspoon salt, remaining ¼ teaspoon black pepper, and red pepper. Loosely cover with foil. 6. Bake until greens are crisptender, about 15 minutes. Drizzle with reserved 2 tablespoons glaze. Serve with chicken.

large collard green leaves, stemmed 4 sprigs fresh rosemary 4 sprigs fresh thyme 4 (4-ounce) snapper fillets 1 teaspoon kosher salt, divided ½ teaspoon crushed red pepper 1 tablespoon plus 1 teaspoon olive oil, divided 20 cherry tomatoes 16 fresh okra pods, halved lengthwise 4 cloves garlic, thinly sliced ½ medium sweet onion, cut into wedges 1 teaspoon chopped fresh thyme ½ teaspoon ground black pepper White balsamic vinegar, for drizzling 1. Preheat oven to 450°. 2. Place collard leaves, rib side down, on a work surface. Place one rosemary sprig and one thyme sprig in center of each leaf. Sprinkle fish with ½ teaspoon salt and red pepper. Place 1 fillet, skin side up, in center of each leaf. Drizzle with 1 teaspoon oil. Fold leaves around each fillet to form a packet. Place each packet, seam side down, on one side of a jelly roll pan. 3. In a large bowl, combine tomatoes, okra, garlic, onion, chopped thyme, and black pepper. Add remaining 1 tablespoon oil and remaining ½ teaspoon salt; toss well. Place on other side of pan. 4. Bake for 15 minutes. Transfer fish packets to a serving plate. Cut open collard leaves. Drizzle with balsamic vinegar. Serve with roasted vegetables.


CREAMED CORN AND RICE-STUFFED BELL PEPPERS MAKES 8 SERVINGS

Perfect for a meatless Monday supper, these taste just like enchiladas.

3 ½ 1 2 2

tablespoons unsalted butter cup finely chopped yellow onion cup long-grain rice cloves garlic, minced cups chicken broth

1¼ teaspoons kosher salt 2 cups creamed corn 1 cup shredded sharp Cheddar cheese, divided 1 cup shredded Monterey Jack cheese, divided ½ cup chopped fresh cilantro

1. In a large saucepan, melt butter over medium-high heat. Add onion; cook for 1 minute. Add rice and garlic; cook for 1 minute. Stir in broth and salt; bring to a boil. Reduce heat to medium-low. Cover and simmer until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat. Gently stir in creamed corn, ½ cup Cheddar, ½ cup Monterey Jack, cilantro, chile pepper, and cumin. 2. Preheat oven to 350°. 3. Cut bell peppers in half lengthwise, discarding seeds and membranes. Place peppers, cut side up,

½ ½ 4 2 1

teaspoon ground ancho chile pepper teaspoon ground cumin medium red bell peppers tablespoons water tablespoon canola oil

in a microwave-safe 13x9-inch baking dish. Add 2 tablespoons water to dish. Lightly cover with parchment paper. Microwave until peppers begin to soften, about 3 minutes. Drain any excess liquid. Fill peppers, mounding rice mixture in each pepper half. Drizzle with oil. Cover with foil. 4. Bake until tender and heated through, about 35 minutes. Uncover; sprinkle with remaining ½ cup Cheddar and remaining ½ cup Monterey Jack. Bake until cheese is melted, about 10 minutes more. Serve warm.

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3 4

cloves garlic, chopped tablespoons tomato paste, divided 3 tablespoons red wine vinegar, divided 3 tablespoons extra-virgin olive oil, divided 1½ teaspoons kosher salt, divided ¾ teaspoon ground black pepper, divided ¼ teaspoon crushed red pepper 6 cups (1-inch) cubed eggplant 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano 1½ pounds large fresh shrimp, peeled and deveined Garnish: chopped fresh oregano, chopped fresh basil

Butter-Roasted Radishes and Salmon MAKES 4 SERVINGS

Butter tames the zesty bite of the radishes while keeping the salmon from becoming dry. 1 2 3 4 2 ½ 1

pound radishes, trimmed and halved tablespoons cold unsalted butter, cubed teaspoons kosher salt, divided (6-ounce) salmon fillets teaspoons orange zest teaspoon ground black pepper navel orange, sliced

1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. 2. Place radishes on one side of prepared pan. Sprinkle with cold butter and 2 teaspoons salt.

61

ONE-DISH MEALS

3. Bake for 20 minutes. 4. Sprinkle salmon with zest, pepper, and remaining 1 teaspoon salt. Remove pan from oven; place salmon, skin side down, on other side of pan. Add orange slices. 5. Bake until fish flakes easily with a fork, 6 to 8 minutes. Serve fish with radishes and roasted orange slices.

Ratatouille with Shrimp MAKES 4 TO 6 SERVINGS

This easy supper channels the classic French dish with fresh herbs, tomato paste, and a host of garden veggies. 2 2 1 1

cups (1-inch) pieces red bell pepper cups (1-inch) pieces yellow bell pepper cup coarsely chopped carrot cup coarsely chopped onion

1. Preheat oven to 375°. Spray a large rimmed baking sheet with cooking spray. 2. In a large bowl, combine bell peppers, carrot, onion, and garlic. Add 3 tablespoons tomato paste, 2 tablespoons vinegar, 2 tablespoons oil, ½ teaspoon salt, ¼ teaspoon black pepper, and red pepper, tossing to coat. Spread mixture on prepared pan. Loosely cover with foil. 3. Bake for 20 minutes, stirring once. 4. In a medium bowl, combine eggplant, basil, oregano, ½ teaspoon salt, ¼ teaspoon black pepper, remaining 1 tablespoon tomato paste, remaining 1 tablespoon vinegar, and remaining 1 tablespoon oil. Add eggplant mixture to bell pepper mixture. 5. Bake, uncovered, until eggplant is softened, about 15 minutes, stirring once. Add shrimp; sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon black pepper. 6. Bake until shrimp are pink and firm, 8 to 10 minutes. Garnish with oregano and basil, if desired.


ROASTED SNAPPER AND POTATOES MAKES 4 SERVINGS

Butter and roasted lemon give this simple dinner incredible flavor. If you can’t find snapper, substitute grouper or trout.

1 1 4

pound small red potatoes, halved pound small yellow potatoes, halved tablespoons unsalted butter, melted and divided

1 tablespoon vegetable oil 1½ teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 4 (6-ounce) snapper fillets, skinned

1. Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray. 2. On prepared pan, combine potatoes, 2 tablespoons melted butter, oil, 1 teaspoon salt, and ½ teaspoon pepper, tossing to coat. 3. Bake for 15 minutes. Using a spatula, move potatoes around edges of pan. Place fish in center of pan.

1½ tablespoons fresh lemon juice 4 (½-inch-thick) lemon slices 3 tablespoons chopped fresh chives

Drizzle with lemon juice and remaining 2 tablespoons melted butter. Sprinkle with remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Arrange lemon slices on pan. 4. Bake until fish flakes easily with a fork, 8 to 10 minutes. Place lemon slices on fish. Sprinkle fish and potatoes with chives. Serve immediately.

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Butternut Squash and Kale Flatbread MAKES 4 SERVINGS

This homemade flatbread tastes like delicious restaurant fare but is made with store-bought pizza dough. ¾

pound butternut squash, peeled and thinly sliced 3 tablespoons olive oil, divided 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 (16-ounce) bag deli pizza dough, room temperature ¼ cup thinly sliced red onion 1 cup chopped fresh kale ¼ cup crumbled feta cheese ¼ cup pecan halves, toasted 1 tablespoon chopped fresh sage Garnish: flaked sea salt, olive oil

Cheesy Cornbread Pudding MAKES 6 SERVINGS

Think of this as an update to our grandparents’ favorite snack of buttermilk and cornbread. 4 1 1 1 1 1 1

65

large eggs cup whole buttermilk cup heavy whipping cream teaspoon ground black pepper (8-inch) plain cornbread, cubed (about 6 cups) pound bacon, cooked and crumbled cup shredded Gruyère cheese, divided

ONE-DISH MEALS

Garnish: ground black pepper, sliced green onion 1. Preheat oven to 350°. Spray 6 (8-ounce) ramekins or 1 (1½ -quart) baking dish with cooking spray; place on a large rimmed baking sheet. 2. In a large bowl, whisk together eggs, buttermilk, cream, and pepper. Gently stir in cornbread, bacon, and ¾ cup cheese. Carefully spoon into prepared dishes. Sprinkle with remaining ¼ cup cheese. 3. Bake until golden brown and set in center, 35 to 45 minutes. Garnish with pepper and green onion, if desired.

1. Preheat oven to 425°. Line a rimmed baking sheet with foil. 2. In a large bowl, toss together squash, 1 tablespoon oil, salt, and pepper. Arrange squash in a single layer on prepared pan. 3. Bake until tender, 14 to 16 minutes. Remove squash from pan. 4. Line pan with parchment paper. Shape pizza dough into a large oval on pan. Brush with 1 tablespoon oil. Top with onion, cooked squash, and kale. Drizzle with remaining 1 tablespoon oil. 5. Bake for 15 minutes. Remove from oven, and sprinkle with feta, pecans, and sage. Sprinkle with flaked salt, and drizzle with oil, if desired.


PORK RIND NACHOS MAKES 10 TO 12 SERVINGS

Whether tailgating, hosting a casual backyard party, or looking for a simple weeknight dinner, these quick and easy nachos bring fun and flavor to any meal.

SWEET AND SOUR COLESLAW 1 (10-ounce) bag angel hair coleslaw ½ cup thinly sliced green bell pepper ½ cup sliced red onion ½ cup distilled white vinegar 1⁄3 cup grated carrot

3 2 ½ ¼

tablespoons sugar tablespoons vegetable oil teaspoon kosher salt teaspoon ground black pepper

1 2 4 ½

NACHOS 2 (3.25-ounce) bags pork rinds

FOR COLESLAW 1. In a large bowl, toss together all ingredients. Cover and refrigerate for at least 1 hour or up to 2 days. FOR NACHOS 2. Preheat oven to 375°. Line a 18x13-inch rimmed baking sheet with parchment paper.

2⁄3

pound pulled smoked pork cups shredded ColbyJack cheese blend slices bacon, cooked and crumbled cup sliced pickled jalapeños, drained cup prepared barbecue sauce

3. On prepared pan, arrange pork rinds in a single layer. Top with pork and cheese. 4. Bake until cheese is melted, about 10 minutes. Top with bacon, jalapeño, 1 cup Sweet and Sour Coleslaw, and barbecue sauce. Serve immediately.

KITCHEN TIP For quick assembly, make the slaw and cook the bacon a day ahead. With barbecue shop pulled pork and prepared slaw, these nachos will come together in a snap.

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with paper towels. Sprinkle both sides of fish with Old Bay, and place on prepared pan. 4. Broil until fish flakes easily with a fork, about 8 minutes. 5. In a small saucepan, melt butter over medium heat. Remove from heat; add parsley, chives, tarragon, shallot, and garlic. 6. Place lemon slices on a serving platter. Arrange fillets on top of lemon slices, and top with herb and shallot butter. Serve immediately.

Leek and Collard Greens Gratin MAKES 6 TO 8 SERVINGS

Twenty-one cups of greens sounds like a lot, but trust us, they cook down to tender, creamy perfection under a blanket of cheese. 2

Marinated Catfish with Herb Butter

1 1

MAKES 6 SERVINGS

Soaking the fillets in buttermilk softens the flavor and creates a mild, juicy fish. 1 6 2 ½ 2

69

quart whole buttermilk catfish fillets tablespoons Old Bay seasoning cup unsalted butter tablespoons minced fresh parsley

ONE-DISH MEALS

1 2 6

tablespoon minced fresh chives tablespoon minced fresh tarragon shallot, thinly sliced cloves garlic, minced lemons, sliced

1. Place buttermilk in a large bowl. Add catfish, coating well. Refrigerate for at least 6 hours or overnight. 2. Preheat oven to broil. Line a baking sheet with foil. 3. Remove fish from bowl, discarding marinade. Pat dry

large leeks, halved lengthwise and sliced 2 large bunches fresh collard greens, stemmed and torn into 3-inch pieces (21 packed cups) 1½ teaspoons kosher salt ½ teaspoon grated fresh nutmeg ¼ teaspoon ground black pepper 3 cups heavy whipping cream 8 ounces fontina cheese, thinly sliced 1. Preheat oven to 350°. Place a 13x9-inch baking dish on a rimmed baking sheet. 2. Place half of leeks in baking dish. Pack collard greens on top of leeks. (They will be higher than edges of dish.) Top with remaining leeks. Sprinkle with salt, nutmeg, and pepper. Pour cream over leeks and collard greens; top with cheese. 3. Bake until top is crispy and greens are tender, about 50 minutes. Serve warm.


DIJON MUSTARD CHICKEN AND VEGETABLES MAKES 4 SERVINGS

This all-in-one chicken dish is glazed in a zippy mustard sauce with plenty of fresh garlic and thyme.

8 3 4 4

bone-in skin-on chicken thighs teaspoons kosher salt, divided tablespoons olive oil, divided tablespoons Dijon mustard, divided

3 2 2 1

tablespoons minced garlic, divided teaspoons lemon zest tablespoons fresh thyme leaves, divided pound carrots, peeled, halved, and cut into 4-inch pieces

1. Preheat oven to 425°. 2. Place chicken thighs, skin side up, on an 18x13-inch rimmed baking sheet. Sprinkle with 2 teaspoons salt. In a small bowl, whisk together 2 tablespoons oil, 2 tablespoons mustard, 1 tablespoon garlic, and zest. Brush mustard mixture onto chicken. Bake for 10 minutes. 3. In a large bowl, combine 1 tablespoon garlic, 1 tablespoon thyme, remaining 2 tablespoons oil, and remaining 1 teaspoon salt. Add carrot, broccoli, and cauliflower, tossing to coat. Arrange vegetables and lemon halves around chicken in pan.

2 2 2 3

cups broccoli florets cups cauliflower florets lemons, halved tablespoons unsalted butter, divided ¼ cup minced yellow onion 1⁄3 cup dry white wine Garnish: fresh thyme

4. Bake until chicken is cooked through and vegetables are tender, about 20 minutes more. 5. In a small saucepan, melt 2 tablespoons butter over medium heat. Add onion and remaining 1 tablespoon garlic; cook, stirring constantly, until tender. Add wine and remaining 1 tablespoon thyme; cook, stirring constantly, until wine is reduced by half, 1 to 2 minutes. Whisk in remaining 2 tablespoons mustard and remaining 1 tablespoon butter; remove from heat. Serve sauce with chicken. Garnish with thyme, if desired.

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Fennel and Orange Roasted Chicken MAKES 4 TO 6 SERVINGS

Orange zest and roasted wedges add bright flavor to this juicy chicken. 1

Muffuletta Bake MAKES 10 TO 12 SERVINGS

We’ve transformed the classic New Orleans sandwich into a hearty supper, packed with plenty of meats and cheeses. 2

(8-ounce) cans refrigerated crescent dough sheets 16 ounces sliced provolone cheese 12 ounces thinly sliced meats (such as hard salami, ham, and mortadella) 1 cup Italian olive salad, drained 1 large egg 2 tablespoons unsalted butter, melted 2 tablespoons Creole mustard ½ teaspoon Worcestershire sauce ¼ teaspoon ground black pepper Garnish: Italian olive salad 1. Preheat oven to 350°. Line a 13x9-inch baking dish with

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(5- to 6-pound) whole chicken, giblets discarded Kosher salt, to taste Ground black pepper, to taste 2 navel oranges, zested and cut into wedges ¼ cup plus 2 tablespoons unsalted butter, softened and divided 1 large bunch fresh thyme 1 lemon, halved 1 head garlic, halved crosswise 1 large yellow onion, thickly sliced 1 bulb fennel, top removed and cut into wedges 20 sprigs fresh thyme 2 tablespoons olive oil Garnish: fennel fronds parchment paper, letting excess extend over sides of pan. Spray with cooking spray. 2. Unroll 1 can of dough, and press into bottom of prepared pan. Place one-third of cheese slices in an even layer on top of dough. Place half of sliced meats in an even layer on top of cheese. Sprinkle olive salad over meats. Continue layering cheese and meats, ending with cheese. 3. In a small bowl, whisk together egg, melted butter, mustard, Worcestershire, and pepper. Pour over layers. Unroll remaining can of dough; gently lay on top. Using a sharp knife, cut vents in top of dough to release steam. 4. Bake, covered, for 30 minutes. Uncover and bake until golden brown, 15 to 20 minutes more. Let cool for 5 minutes. Using excess parchment as handles, carefully remove from pan, and place on a cutting board. Cut into triangles, and serve warm. Garnish with olive salad, if desired.

1. Preheat oven to 425°. 2. Pat chicken dry with paper towels. Liberally sprinkle inside of chicken with salt and pepper. Lift skin, and rub with zest and ¼ cup butter. Stuff cavity with thyme bunch, lemon halves, and garlic halves. Rub outside of chicken with remaining 2 tablespoons butter, and sprinkle outside lightly with salt and pepper. Tie legs together with kitchen twine, and tuck wing tips under body of chicken. 3. Place onion and fennel in a 13x9-inch baking pan. Toss with thyme sprigs, oil, and a pinch of salt and pepper. Spread around bottom of pan. Place chicken on top; arrange orange wedges around chicken. 4. Roast until a meat thermometer inserted in thickest portion registers 165°, about 1½ hours. Cover with foil, and let stand for 20 minutes before serving. Garnish with fennel, if desired.


Caramel Wedge Brownies page 87


CHAPTER 4

ONE-DISH DESSERTS These cakes, bars, and breads are the perfect sweet ending to any day


BLUEBERRY BASIL CORNBREAD MAKES 1 (10-INCH) SKILLET

Packed full of fruit with a hint of basil, this sweet cornbread just begs for a smear of creamy honey butter.

1¼ 1¼ 2 ¼ ½ 1¼ 2

cups all-purpose flour cups plain yellow cornmeal teaspoons baking powder teaspoon baking soda teaspoon kosher salt cups whole buttermilk, room temperature large eggs, room temperature

¼

cup firmly packed light brown sugar ¼ cup plus 2 tablespoons honey, divided 1½ cups fresh blueberries, divided ¼ cup unsalted butter, melted and slightly cooled

1. Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, eggs, brown sugar, and ¼ cup honey. Make a well in center of flour mixture; add buttermilk mixture, folding just until combined. Fold in 1 cup blueberries, melted butter, and basil just until combined. Pour batter into prepared pan, smoothing top with an offset spatula.

3

tablespoons chopped fresh basil ½ cup unsalted butter, softened Garnish: fresh blueberries, basil leaves

3. Bake for 5 minutes. Remove from oven, and top with remaining ½ cup blueberries. Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes more. Let cool in skillet for 10 minutes. 4. In a small bowl, beat butter and 1 tablespoon honey with a mixer at medium speed until creamy, about 1 minute. Spread on a plate, and top with remaining 1 tablespoon honey. Serve cornbread with whipped honey butter. Garnish with blueberries and basil, if desired.

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Peanut Butter and Pepper Jelly Bars MAKES ABOUT 16

The sweet heat of the pepper jelly updates this classic combo that’s sure to please both kids and adults. 1

cup creamy peanut butter, divided ½ cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1½ cups all-purpose flour ¾ cup firmly packed light brown sugar ¾ cup salted cocktail peanuts, chopped and divided ½ cup old-fashioned oats 1 teaspoon baking powder ½ teaspoon kosher salt 1 (10.5-ounce) jar red pepper jelly*

Plum-Blueberry Crisp MAKES 8 TO 10 SERVINGS

Round off this easy dessert with a heaping scoop of vanilla ice cream. 6

cups coarsely chopped pitted fresh plums 2 cups fresh blueberries 1¼ cups sugar, divided ¾ cup all-purpose flour, divided ¼ teaspoon kosher salt, divided 1 tablespoon cold unsalted butter, cubed 1 cup old-fashioned oats ½ teaspoon baking powder ½ teaspoon lemon zest ½ cup unsalted butter, melted Vanilla ice cream, to serve 1. Preheat oven to 350°.

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2. In a 10-inch cast-iron skillet, gently stir together plums, blueberries, ¾ cup sugar, ¼ cup flour, and 1⁄8 teaspoon salt. Dot with cold butter. 3. In a medium bowl, whisk together oats, baking powder, zest, remaining ½ cup flour, remaining ½ cup sugar, and remaining 1⁄8 teaspoon salt. Stir in melted butter until dry ingredients are moistened and crumbly. Sprinkle over fruit. 4. Bake until topping is golden brown and filling is bubbly, about 40 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool on a wire rack for at least 20 minutes. Serve with ice cream.

1. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper or foil, letting excess extend over sides of pan. Spray with baking spray with flour. 2. In a large bowl, beat ¾ cup peanut butter and butter with a mixer at medium speed until creamy. Beat in egg and vanilla. 3. In a medium bowl, whisk together flour, brown sugar, ½ cup peanuts, oats, baking powder, and salt. Gradually add flour mixture to peanut butter mixture, beating until combined. (Dough will be thick.) Reserve 1 cup dough. Press remaining dough into bottom of prepared pan. Spread pepper jelly onto dough. Drop remaining ¼ cup peanut butter by teaspoonfuls over jelly. Crumble reserved 1 cup dough over jelly and peanut butter. Sprinkle with remaining ¼ cup peanuts. 4. Bake until golden brown, about 30 minutes. Let cool completely on a wire rack, about 6 hours. Using excess parchment or foil as handles, remove from pan, and cut into bars. *We used Braswell’s Red Pepper Jelly.


CARROT CAKE BARS MAKES ABOUT 18

We transformed one of our favorite cakes into quick-baking bars.

1½ cups firmly packed light brown sugar ¾ cup unsalted butter, melted and cooled 2 large eggs 1 tablespoon vanilla extract 1½ cups all-purpose flour 1 teaspoon baking powder

½ ¼ ¼ ¼ 1

teaspoon kosher salt teaspoon ground cinnamon teaspoon ground allspice teaspoon ground ginger cup grated carrot (3 to 4 medium carrots)

1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil; spray with baking spray with flour. 2. In a medium bowl, whisk together brown sugar and melted butter until combined. Add eggs and vanilla, whisking to combine. 3. In a small bowl, whisk together flour, baking powder, salt, cinnamon, allspice, and ginger. Fold flour mixture into sugar mixture just until combined. Fold in carrot, pecans, raisins, and pineapple. Spread into prepared pan.

1 ½ ½ 4 1 1

cup pecans, toasted and chopped cup raisins cup crushed pineapple ounces cream cheese, softened cup confectioners’ sugar tablespoon whole milk

4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool completely on a wire rack. 5. In a small bowl, stir together cream cheese and confectioners’ sugar. Add milk, stirring to combine. 6. Drizzle carrot cake with glaze, and cut into bars. Store in an airtight container.

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French Toast Casserole MAKES ABOUT 6 SERVINGS

This sweet breakfast treat gets a flavor boost from sourdough bread. 5 1

6 3 1⁄3 1 ¼ ¼ 2 2

Grilled French Toast MAKES 2 SERVINGS

Pain pardu, the French name for this simple dish meaning “lost bread,” was created to make use of aging loaves. ½ ¼ 1 1 ½ ½ ¼ 4

83

cup heavy whipping cream cup whole milk large egg teaspoon sugar teaspoon orange zest teaspoon vanilla extract teaspoon kosher salt (1-inch-thick) diagonally cut slices French bread

ONE-DISH MEALS

1 tablespoon unsalted butter Toasted sweetened flaked coconut, fresh raspberries, and honey, to serve 1. In a shallow dish, whisk together cream, milk, egg, sugar, zest, vanilla, and salt. Place bread slices in dish, turning to coat. 2. In an enamel-coated cast-iron grill pan, melt butter over medium heat. Add bread; cook, carefully turning with a spatula, until grill marks form, about 2 minutes per side. Serve immediately with coconut, raspberries, and honey.

tablespoons unsalted butter, melted and divided (12-ounce) loaf day-old sourdough bread, cut into ½-inch-thick slices large eggs cups whole milk cup plus 1 tablespoon granulated sugar, divided teaspoon vanilla extract teaspoon kosher salt teaspoon ground cinnamon cups sliced fresh strawberries tablespoons confectioners’ sugar

1. Brush a 10-inch cast-iron skillet with 1 tablespoon melted butter. Add bread to pan in a circle, overlapping slices. 2. In a large bowl, whisk together eggs, milk, 1⁄3 cup granulated sugar, vanilla, salt, and cinnamon. Pour over bread. Drizzle with remaining 4 tablespoons melted butter. Gently press bread into egg mixture. Cover and let stand for 30 minutes. 3. In a medium bowl, stir together strawberries and remaining 1 tablespoon granulated sugar. Let stand for 30 minutes. 4. Preheat oven to 350°. 5. Uncover casserole; gently press bread into egg mixture. 6. Bake until puffed, golden brown, and egg mixture in center is set, about 40 minutes. Top with strawberry mixture; sprinkle with confectioners’ sugar.


KITCHEN TIP No stand mixer? No problem. For step 2, simply stir the warm milk mixture and flour mixture together in a large bowl. For step 3, knead the dough by hand on a lightly floured surface for about 7 minutes.


COCONUT-PECAN CAR AMEL ROLLS MAKES ABOUT 9

Covered in caramel, coconut, and pecans from top to bottom, these gooey sweet rolls are a knockout.

SWEET ROLL DOUGH 3½ to 3¾ cups all-purpose flour 1 (0.25-ounce) package active dry yeast ½ cup whole milk ½ cup sour cream 6 tablespoons unsalted butter, cubed 1⁄3 cup sugar 2 teaspoons kosher salt 1 large egg, lightly beaten

CARAMEL TOPPING ¾ cup firmly packed light brown sugar ¾ cup heavy whipping cream ½ cup unsalted butter, cubed 1⁄3 cup cane syrup ¼ teaspoon kosher salt 1⁄3 cup sweetened flaked coconut, toasted 1⁄3 cup toasted pecans, chopped

FOR DOUGH 1. In the bowl of a stand mixer fitted with the paddle attachment, combine 3½ cups flour and yeast. 2. In a medium saucepan, combine milk, sour cream, butter, sugar, and salt. Cook over medium heat, stirring occasionally, until mixture registers 120° to 130° on a candy thermometer. With mixer on low speed, add milk mixture to flour mixture. Add egg. Beat until a dough forms. 3. Switch to the dough hook attachment. Beat at medium speed until dough is smooth and elastic, about 5 minutes, adding remaining ¼ cup flour a tablespoon at a time as needed. (Dough should pull away from sides of bowl but stick to bottom.) 4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 1½ hours. FOR CARAMEL TOPPING 5. In a 10-inch cast-iron skillet, bring brown sugar, cream, butter, cane syrup, and salt to a boil over

ROLLS ½ cup unsalted butter, softened ½ cup firmly packed light brown sugar 2⁄3 cup sweetened flaked coconut, toasted and divided 2⁄3 cup toasted pecans, chopped and divided 2 teaspoons pumpkin pie spice ¼ teaspoon kosher salt

medium heat. Cook, stirring occasionally, until mixture thickens, about 5 minutes. Remove from heat. Remove half of caramel from skillet; set aside. Sprinkle coconut and pecans over remaining caramel in skillet. Set aside. FOR ROLLS 6. Lightly punch down Sweet Roll Dough. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread butter onto dough. 7. In a small bowl, stir together brown sugar, 1⁄3 cup coconut, 1⁄3 cup pecans, pumpkin pie spice, and salt. Sprinkle over butter. Starting with one long side, roll dough into a log; pinch seam to seal. Slice into 10 rolls. Place rolls in caramel sauce in skillet. Cover and let rise in a warm, draft-free place (75°) until doubled in size, about 45 minutes. 8. Preheat oven to 350°. Place skillet on a baking sheet. Bake until golden brown, about 35 minutes. Let cool in skillet for 30 minutes. To serve, pour remaining Caramel Topping over warm rolls. Sprinkle with remaining 1⁄3 cup coconut and remaining 1⁄3 cup pecans.

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to prevent excess browning. Immediately sprinkle with remaining ¼ cup chocolate chips. Let cool completely in pan. 5. Using excess parchment as handles, remove from pan, and cut into bars. Sprinkle with peanut brittle just before serving.

Caramel Wedge Brownies MAKES 8

Celebrate events big and small with these gooey, chocolaty brownies. 1

Chocolate Chip & Peanut Brittle Cookie Bars MAKES 1 (13X9-INCH) PAN

Chunks of peanut brittle add a welcome crunch to these chocolate chip cookie bars. We used storebought, but it's all the better if you have homemade brittle on hand! 1 1 1

cup unsalted butter, softened cup granulated sugar cup firmly packed light brown sugar 2 large eggs, room temperature 1 tablespoon vanilla extract 2¼ cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon kosher salt 2¼ cups milk chocolate chips, divided ½ cup (¼- to ½-inch) broken peanut brittle pieces

87

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1. Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan. 2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 3. In a medium bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in 2 cups chocolate chips. Press dough into bottom of prepared pan. 4. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 30 to 35 minutes, loosely covering with foil after 20 minutes of baking

cup plus 2 teaspoons sugar, divided ¾ cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon kosher salt ½ teaspoon baking powder 6 tablespoons unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 8 soft vanilla caramels, halved Caramel sauce, to serve 1. Preheat oven to 350°. Lightly spray a cast-iron wedge pan with baking spray with flour. 2. In a large bowl, whisk together 1 cup sugar, flour, cocoa, salt, and baking powder. Stir in melted butter, eggs, and vanilla until moistened. Scoop batter into prepared wedges, spreading evenly. Place 2 caramel halves on each wedge. 3. Bake until top is set and a wooden pick inserted in centers comes out mostly clean, 25 to 30 minutes. Sprinkle remaining 2 teaspoons sugar over warm brownies. Let cool in pan for 1 hour. Run a knife around edges of brownies, and gently remove from pan. Drizzle with caramel sauce before serving.


STR AWBERRY STREUSEL BARS MAKES 9

For these streusel bars, we started by making a quick Strawberry Jam, which is also great on toast.

STRAWBERRY JAM 1 pound fresh strawberries, hulled and chopped 1¼ cups sugar Juice of 1 lemon

STRAWBERRY BARS 1½ cups all-purpose flour 1 cup quick-cooking oats 1 cup sliced almonds ¼ teaspoon baking soda ¾ cup unsalted butter, melted

FOR JAM 1. In a medium saucepan, bring strawberries, sugar, and lemon juice to a boil over medium-high heat. 2. Cook for 5 minutes, stirring frequently. Reduce heat to medium-low; cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, about 45 minutes. 3. Remove from heat. Let cool for 30 minutes before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.

½

cup firmly packed dark brown sugar 1 teaspoon kosher salt 1¾ cups fresh strawberries, chopped

FOR BARS 4. Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper. Spray with baking spray with flour. 5. In a medium bowl, stir together flour, oats, almonds, and baking soda. Add melted butter, brown sugar, and salt, stirring until mixture is crumbly. Press two-thirds of mixture into bottom of prepared pan. Sprinkle with strawberries, and cover with 1½ cups Strawberry Jam. Sprinkle remaining crumble mixture on top. 6. Bake until golden brown and bubbly, 55 minutes to 1 hour. Let cool on a wire rack for 20 minutes. Refrigerate for at least 1 hour before slicing.

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over strawberries, smoothing top with an offset spatula. 5. Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Carefully invert onto a flat serving plate. Serve warm.

Strawberry Cheesecake Cobbler MAKES 8 TO 10 SERVINGS

This dense cake-like cobbler is so much easier to make than cheesecake. 1 ½

cup unsalted butter, melted (8-ounce) package cream cheese, softened 1½ cups plus 3 tablespoons granulated sugar, divided 1 teaspoon vanilla extract 2 cups all-purpose flour 1 tablespoon baking powder ¾ teaspoon kosher salt 2 cups whole milk 4 cups fresh strawberries, halved ¼ cup confectioners’ sugar

Strawberry-Almond Upside-Down Cake MAKES 1 (10-INCH) CAKE

Sweet strawberries burst with bright spring flavor in this simple cake. ½

cup plus 6 tablespoons unsalted butter, softened and divided ¾ cup firmly packed light brown sugar 1 pint fresh strawberries, halved ¾ cup sugar 1 large egg 1½ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon kosher salt 2⁄3 cup whole buttermilk ½ teaspoon almond extract

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1. Preheat oven to 350°. 2. In a 10-inch cast-iron skillet, melt 6 tablespoons butter over medium heat. Remove from heat. Sprinkle brown sugar over melted butter. Place strawberries, cut side down, in skillet. Set aside. 3. In a large bowl, beat sugar and remaining ½ cup butter with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating to combine. 4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in almond extract. Spoon batter

1. Preheat oven to 375°. Pour melted butter into an 11½x8-inch baking dish. 2. In the bowl of a stand mixer, beat cream cheese at medium speed until creamy, stopping to scrape sides of bowl. Add 3 tablespoons granulated sugar, beating until combined. Stir in vanilla. 3. In a large bowl, whisk together flour, baking powder, salt, and remaining 1½ cups granulated sugar. Whisk in milk until smooth. Pour batter into prepared dish. Arrange strawberry halves over batter; spoon heaping teaspoonfuls of cream cheese mixture over top. 4. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes, removing foil after 25 minutes. Sprinkle with confectioners’ sugar; serve warm.


LEMON BUTTERMILK CHESS PIE MAKES 1 (9-INCH) PIE

Cornmeal and buttermilk combine to create a sweet, slightly tart pie with a classic crusty top.

½

(14.1-ounce) package refrigerated piecrusts 3 large eggs 1¼ cups granulated sugar ½ cup unsalted butter, softened 2 tablespoons all-purpose flour

1 1 2 1

tablespoon plain yellow cornmeal cup whole buttermilk teaspoons lemon zest tablespoon fresh lemon juice

1. Preheat oven to 375°. 2. Unroll piecrust and place in a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a sheet of parchment paper, letting ends extend over edges of plate. Add pie weights. 3. Bake for 15 minutes. Carefully remove paper and weights. Let cool on a wire rack for 20 minutes. Reduce oven temperature to 350°.

½ ¼ 1

teaspoon vanilla extract teaspoon kosher salt tablespoon confectioners’ sugar

4. In a large bowl, beat eggs, granulated sugar, butter, flour, and cornmeal with a mixer at medium speed until almost smooth. Stir in buttermilk, lemon zest and juice, vanilla, and salt. Pour into prepared crust. 5. Bake until set, 40 to 45 minutes, covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool completely. Refrigerate until chilled. Dust with confectioners’ sugar before serving.

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Plum-Apricot Cobbler MAKES 6 SERVINGS

Red plums add beautiful color to this delicious, pillowy cobbler. 6 3 3 ¾

MoonPie Ice Cream Cake MAKES ABOUT 6 SERVINGS

Created to satisfy a Kentucky coal miner’s desire for a “snack as big as the moon,” MoonPie’s layers of graham cookie, marshmallow, and chocolate are still a Southern favorite 100 years later. 1

(1½-quart) container chocolate chip ice cream, softened 2 double-decker chocolate MoonPies, cut into 1-inch pieces 2 cups frozen whipped topping, thawed Garnish: chopped chocolate MoonPies

95

ONE-DISH MEALS

¼ 1 1 ¼ ¾ ¼ ¼ 1. Line a 9x5-inch loaf pan with parchment paper or plastic wrap, letting excess extend over sides of pan. 2. Spread one-third of ice cream in bottom of prepared pan; sprinkle with half of chopped MoonPies. Repeat layers once. Spread remaining ice cream on top of loaf. Cover and freeze until firm. 3. Uncover; place a chilled plate over loaf, and invert loaf. Gently remove parchment or plastic wrap. Spread whipped topping on top of loaf. Garnish with chopped MoonPies, if desired. Serve immediately, or freeze until ready to serve.

tablespoons unsalted butter, melted plums, halved and pitted apricots, halved and pitted cup plus 3 tablespoons sugar, divided teaspoon ground cinnamon cup all-purpose flour teaspoon baking powder teaspoon kosher salt cup whole milk cup honey cup sliced almonds, toasted

1. Preheat oven to 375°. Pour melted butter into a 1½-quart baking dish. 2. In a medium bowl, stir together plums, apricots, 3 tablespoons sugar, and cinnamon. 3. In a large bowl, whisk together flour, baking powder, salt, and remaining ¾ cup sugar. Whisk in milk until smooth. Pour batter into prepared dish. Arrange prepared fruit, cut side up, over batter. 4. Bake until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Drizzle with honey, and sprinkle with almonds.


RECIPE INDEX BEEF Brunswick Stew Pot Pie 19 Scalloped Potato and Beef Pot Pie 15 Smoked Brisket Chili 47 Steak for Two 27 Sunday Pot Roast 38

BREAKFASTS French Toast Casserole 83 Grilled French Toast 83 Spring Frittata 27

BREADS Blueberry Basil Cornbread 78 Butternut Squash and Kale Flatbread 65 Cheesy Cornbread Pudding 65

CHICKEN Bacon Roasted Chicken 43 Barbecue Skillet Chicken 10 Cane Syrup-Glazed Chicken and Collards 57 Chicken and Cornmeal Dumplings with Sausage and Greens 50 Chicken and Cranberry-Almond Rice 47 Chicken and Rice Soup 51 Chicken Quarters with Hearty Root Vegetables 11 Chicken Soup with Turnip Dumplings 39 Country Captain Casserole 23 Dijon Mustard Chicken and Vegetables 72 Fennel and Orange Roasted Chicken 73 Peanut and Chicken Stew 34 Poppy Seed Chicken Casserole 15 Roasted Lemon-Pecan Chicken 14

DESSERTS Caramel Wedge Brownies 87 Carrot Cake Bars 82 Chocolate Chip & Peanut Brittle Cookie Bars 87 Coconut-Pecan Caramel Rolls 86 Lemon Buttermilk Chess Pie 94 MoonPie Ice Cream Cake 95

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ONE-DISH MEALS

Peanut Butter and Pepper Jelly Bars 79 Plum-Apricot Cobbler 95 Plum-Blueberry Crisp 79 Strawberry-Almond Upside-Down Cake 91 Strawberry Cheesecake Cobbler 91 Strawberry Streusel Bars 90

PORK Apple and Rosemary Stuffed Pork Chops 19 Braised Pork Posole 42 Muffuletta Bake 73 Pork Chops with Country Ham Gravy 22 Pork Rind Nachos 68 Smoked Sausage and Roasted Pepper Rigatoni 23

TURKEY Turkey Broccoli Alfredo Turkey Tetrazzini 18

51

SEAFOOD Barbecue Shrimp 11 Butter-Roasted Radishes and Salmon 61 Catfish Tacos with Avocado Ranch 56 Collard-Wrapped Snapper with Roasted Tomatoes and Okra 57 Marinated Catfish with Herb Butter 69 Ratatouille with Shrimp 61 Roasted Salmon with Spring Vegetables 30 Roasted Snapper and Potatoes 64 Seafood Perlou 46 Shrimp and Greens Gumbo 39 Southern-Style Peanut Noodles 26

VEGGIES Creamed Corn and Rice-Stuffed Bell Peppers 60 Good Luck Black-Eyed Pea Soup 43 Leek and Collard Greens Gratin 69 Spring Pea Soup 35 Three Sisters Soup 35

Turkey Tetrazzini page 18


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slow cooker everything! EASY & EFFORTLESS SUPPERS, BREADS, AND DESSERTS

From biscuits and cakes to hearty soups and suppers, Slow Cooker Everything! is packed with easy-to-follow recipes that make cooking effortless. Featuring menus, leftover ideas, and more, this cookbook is filled with inspiration and ideas that will have you rethinking the way you use your slow cooker.

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ONE-DISH MEALS

Profile for Noor Ashikin Saerah

Taste of the South (Special Collector's Issue): One-Dish Meal  

Taste of the South (Special Collector's Issue): One-Dish Meal  

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